| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Macaroni and cheese |
| 3 |
tb |
Butter; (up to 4) |
| 1/4 |
c |
Minced onion; or more |
| 6 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
c |
Heavy cream |
| 1 |
c |
Dry white wine |
| 1 |
lb |
Shredded cheddar |
INSTRUCTIONS
Cook macaroni in rapidly boiling water until not quite tender. Drain and
reserve. Heat butter in a saucepan an cook the onion until tender, but not
browned. Stir in flour, salt and pepper. Slowly add the cream and wine.
Cook over low heat, stirring constantly, until thickened. Add cheese and
stir until melted. Combine the macaroni and cheese and mix well. Bake at
350 degrees F for 15-25 minutes or until thoroughly heated through and
bubbly.
Posted to TNT Recipes Digest, Vol 01, Nr 907 by MBills <MBills@aol.com> on
Jan 1, 1998
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”